Stuffed Butternut Squash

stuffed butternut squash

Stuffed Butternut Squash

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A butternut squash recipe that is hearty and filling.
Servings: 4
Calories: 534


  • 2 small butternut squash cut in half lengthways and deseeded
  • 3 tbsp olive oil
  • 1 red onion peeled and chopped
  • 2 cloves garlic peeled and crushed
  • 1 red pepper deseeded and diced
  • 1 green pepper deseeded and diced
  • 1 lb can cannellini beans drained
  • 1 tbsp green pesto
  • 3 1/2 oz cherry tomatoes halved
  • 5 oz low-fat soft cheese
  • salt and freshly ground black pepper
  • 1 tbsp fresh basil parsley and chives, chopped


  • Preheat the oven to 200°C/400°F/Gas 6. Brush the cut surface of each half of the squash with a little of the oil and wrap loosely in foil. Roast for 30 minutes
  • Heat the remaining oil in a pan and fry the onion and garlic for 5 minutes, stirring, until softened and beginning to colour
  • Add the diced peppers, beans, pesto, tomatoes and soft cheese. Season to taste and cook for a further 5 minutes
  • Carefully remove the squash from the oven and unwrap from the foil. Place on a baking sheet and spoon the vegetable and bean mixture into the squash. Return to the oven for 20 minutes.


Serve hot, garnished with the chopped herbs.
Calories: 534 kcal
Carbohydrates: 69 g
Protein: 20 g
Fat: 24g
Saturated Fat: 9 g
Cholesterol: 38 mg
Sodium: 520 mg
Potassium: 1571 mg
Fiber: 15 g
Sugar: 12 g
Vitamin A: 41483 IU
Vitamin C: 149 mg
Calcium: 527 mg
Iron: 6 mg
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